Mango, Passion Fruit & Coconut Entremet

Prepare the Tart Crust: In a food processor, combine flour, cold butter, powdered sugar, and salt. Pulse until crumbly. Add egg yolk and pulse until a cohesive dough forms. Wrap the dough in plastic and chill for at least 30 minutes in the refrigerator.

Bake the Tart Crust: Roll out the chilled dough on a lightly floured surface and line a tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake at 180°C (350°F) for 15 minutes, then remove weights and bake for another 10-15 minutes until golden brown. Allow the crust to cool completely on a wire rack.

Prepare the Vanilla Sponge: Preheat oven to 170°C (325°F). In a large bowl, beat eggs and sugar with an electric mixer until light, fluffy, and pale. Gently fold in the sifted flour, baking powder, and vanilla extract until just combined. Pour the batter into a small lined baking tin (suitable for your entremet mold) and bake for 15-20 minutes, or until a skewer inserted into the center comes out clean. Cool completely and cut to fit your entremet mold if needed.

Make the Passion Fruit Crémeux: Bloom gelatin in cold water. In a saucepan, whisk passion fruit puree, sugar, and egg yolks over medium heat until the mixture thickens to a custard-like consistency (about 82°C/180°F). Remove from heat, stir in the bloomed gelatin until dissolved, then gradually whisk in the cold, cubed butter until smooth and emulsified. Pour the crémeux into a small mold or ring (about 0.5-1 cm thick) and freeze until firm.

Prepare the Mango-Passion Fruit Compote: In a saucepan, combine mango puree, diced mango (if using), passion fruit puree, and sugar. Bring the mixture to a simmer over medium heat. In a small bowl, mix cornstarch with a tablespoon of cold water to create a slurry, then stir it into the simmering fruit mixture. Cook, stirring, until the compote thickens. Cool completely, then pour into a mold or ring, similar in size to your crémeux, and freeze until firm.

Make the Mango Coconut Mousse: Bloom gelatin in cold water. Gently warm a small portion of mango puree in a saucepan, then stir in the bloomed gelatin until it is completely dissolved. Add the remaining mango puree and coconut cream to the mixture. In a separate bowl, whip 150ml of heavy cream to soft peaks. Gently fold the mango-coconut mixture into the whipped cream until fully combined. Set aside, keeping it at a pourable consistency for assembly.

Prepare the Lime White Chocolate Whipped Ganache: Heat the remaining 150ml heavy cream until it just begins to simmer, then pour it over the chopped white chocolate in a heatproof bowl. Let it sit for 1 minute, then whisk gently until the chocolate is fully melted and the ganache is smooth. Stir in the lime zest. Chill the ganache in the refrigerator for at least 4 hours, or preferably overnight, until very cold and firm. Once thoroughly chilled, whip the ganache with an electric mixer until it is light, fluffy, and holds soft peaks.

Assemble the Entremet: In your chosen entremet mold (e.g., silicone loaf pan or ring), pour a bottom layer of the mango coconut mousse. Gently place the frozen passion fruit crémeux insert on top. Add another layer of mousse, then carefully place the frozen mango-passion fruit compote insert. Top with a final layer of mousse, then place the vanilla sponge on top, pressing gently to ensure it's level. Freeze the entire entremet overnight, or for at least 6-8 hours, until completely solid.

Finish and Decorate: Once completely frozen, carefully unmold the entremet. Let it thaw in the refrigerator for 2-3 hours before serving to achieve the optimal mousse texture. Decorate the top with the whipped lime white chocolate ganache, fresh mango cubes, passion fruit pulp, and lime zest as desired for a beautiful presentation.